How to make cold jellyfish head

Jellyfish is a delicacy among cold seafood, especially the jellyfish head, which is the most nutritious part of the jellyfish and also has a very good taste. After being made into cold dishes of various flavors, it is crispy and refreshing, and quite appetizing and refreshing. The processing of jellyfish requires certain skills. It must be salted with edible salt and alum. Jellyfish that has not been properly processed cannot be eaten.

Ingredients

Ingredients: 300g ready-to-eat jellyfish head, 10g coriander

Accessories: salt, sugar, dark soy sauce, sesame oil, chicken essence

step

1. Prepare ingredients: jellyfish head, coriander.

2. Wash the coriander and cut into sections.

3. Wash the jellyfish head in advance, soak it for 3 days, remove it, drain it and place it on a plate, add a small amount of salt.

4. Sprinkle in chicken stock.

5. Add a small amount of dark soy sauce, sugar and sesame oil and stir until the flavor is absorbed.

6.Finally, add coriander and serve.

Tips

The jellyfish head must be washed in advance and soaked in cold water for 3-4 days before eating.

Cooking Instructions

1. When eating cold jellyfish, you should add some vinegar, otherwise the jellyfish will lose its flavor;

2. Those with strange smells are rotten and spoiled and should not be eaten. Fresh jellyfish should not be eaten because they contain more water, thicker skin and toxins. Only after being salted with edible salt and alum three times (commonly known as triple alum) and dehydrated three times can the toxins be discharged with the water.

3. Jellyfish with black fungus can moisten the intestines, beautify the skin and whiten it, and lower blood pressure. Long-term consumption is beneficial to health.

4. Before eating, jellyfish must be washed with clean water to remove salt, alum, blood and sand, then blanched in hot water, and then cut into strips and mixed with cold dishes;

5. When blanching jellyfish heads, the water temperature should not be too high, about 50% to 60% hot is enough.